Cream Cheese Chicken Taquitos

I think the hardest meal time for me is lunch. Often, I want to have something filling and hot, but I don’t want to take the time to whip something up.

So, I make cream cheese chicken taquitos.


Cream Cheese Chicken Taquitos - 29 - Ready to eat

Well, more accurately, I finish making cream cheese chicken taquitos. This recipe makes for dinner one night, and a few more lunches besides. All you do is throw them in the oven.

Before getting into too much detail, though, let’s start with the ingredients.

Quick thing: I have included affiliate links to Amazon below – it won’t affect your price to click them, but I do get a kickback. I promise that my links are only to be helpful and offer products that would be useful with the recipe.


Cream Cheese Chicken Taquitos - 01 Ingredients

Ingredients

Let’s start with the fresh stuff. You will want a good-sized chicken breast, a bundle of green onions, and another of cilantro. Really, though, you can swap the chicken breast for a supermarket rotisserie bird and the green onions and cilantro for dried versions. Just remember that dried herbs are typically stronger than fresh ones.

The original recipe calls for about 3 tablespoons of fresh cilantro and 2 tablespoons of fresh chopped green onions. If you have dried versions, instead use 1 tablespoon of cilantro and 2 teaspoons of chopped green onion. You want to end up with around 2 cups of chicken, though.


From there, you will use 4 ounces (about half a cup) of cream cheese, a cup of your favorite taco cheese, a tablespoon of lime juice, and a quarter cup of salsa verde (although it’s totally cool to use more). You will also want about a dozen tortillas, or more if you want to fill each more sparingly.

Finally, there are the spices. You’ll need a quarter-teaspoon of garlic powder, a half-teaspoon of onion powder, a teaspoon of chili powder, and a half-teaspoon of cumin. Of course, feel free to adjust this to your taste.

Cream Cheese Chicken Taquitos - 02 - The Chicken

Step By Step: The Filling

The first step is to make the filling. If you start with a raw chicken breast like I did, you’ll want to start there.


Cream Cheese Chicken Taquitos - 03 - Seasoning the Chicken

Trim the connective tissue. Here I added some taco seasoning, but this is very much optional.

Cream Cheese Chicken Taquitos - 04 - Cooking the chicken

Start cooking the chicken. If you have trouble with chicken like I did, just follow this method: add some oil to a pan and heat on medium high. When it’s hot, add your chicken, then count to about a minute in your head – by then, the breast is probably nicely browned on one side.

Cream Cheese Chicken Taquitos - 04 - Chicken's Done!

Flip it over and turn the heat down to low, then cover the pan and let it go for about 10 minutes.

When the timer goes off, turn off the heat and let it sit another 10 minutes. Your chicken should be cooked. If it isn’t, put it back in on low to medium heat, covered, until it is done.


While that’s happening, it’s time to work on the rest of the ingredients.

Cream Cheese Chicken Taquitos - 05 - Softening some cream cheese

First, the cream cheese. Put four ounces (about a half-cup or half of one of these packages) in a bowl. Throw that in the microwave for 30 seconds to soften, then add it to a big bowl.

Cream Cheese Chicken Taquitos - 06 - Green Onions

Then, the green onion. Make sure to give it a good wash.


Cream Cheese Chicken Taquitos - 08 - Trimming the green onions

Then, trim the tips off.

Cream Cheese Chicken Taquitos - 09 - Chopped Green Onions

Slice the onion into little bits, as shown. You want to end up with about 2 tablespoons, but it’s all a bit approximate. The amount shown in the photo is good.

Cream Cheese Chicken Taquitos - 07 - Fresh Cilantro

Now, the cilantro. Make sure to rinse this thoroughly as well.


Cream Cheese Chicken Taquitos - 10 - Chopped cilantro

I like to hold the whole bunch together and slice through all of it until I get how much I want. You’re aiming for about 3 tablespoons, or about as much as is in the picture.

Cream Cheese Chicken Taquitos - 11 - Adding cilantro and green onions to the bowl

Put both the onion and cilantro in the bowl with the cream cheese.

Cream Cheese Chicken Taquitos - 12 - Garlic powder

Now, we just go ahead and add everything else into the bowl. First is a quarter-teaspoon of garlic powder.


Cream Cheese Chicken Taquitos - 13 - Onion powder

Then a half-teaspoon of onion powder.

Cream Cheese Chicken Taquitos - 14 - Lime Juice

A tablespoon of lime juice is next.

Cream Cheese Chicken Taquitos - 15 - Tomatilla salsa verde

Followed by a quarter-cup of salsa verde. Again, if you like salsa verde, totally use more.


Cream Cheese Chicken Taquitos - 16 - Chili Powder

Then, a teaspoon of chili powder…

Cream Cheese Chicken Taquitos - 17 - Cumin

…and a half-teaspoon of cumin.

Cream Cheese Chicken Taquitos - 18 - Cheese

Finish with a cup of cheese.


Cream Cheese Chicken Taquitos - 19 - Cubed Chicken

By this time, the chicken is probably done, so get that out of the pan and dice it up.

Fully mixed taquito filling

Add it to the bowl with everything else and mix it up. Make sure to mix thoroughly, getting the cream cheese well combined.

Aaaand there’s your filling!


Cream Cheese Chicken Taquitos - 22 - Ready to fill the taquitos

Step By Step: Filling and Baking

Now, it’s time for things to get taquito-shaped. But first, preheat the oven to 450 F, and let’s prep the baking dish. We have some glass ones like in the picture to the left. If you want some for yourself, you can just click on the image and it’ll take you to a listing on Amazon.

Cream Cheese Chicken Taquitos - 21 - Prepping the baking dish

Line a baking dish with aluminum foil, then brush the bottom and sides with olive oil. I used a paper towel, but whatever you use, don’t throw it away yet. You’ll use it again in a second.


Cream Cheese Chicken Taquitos - 23 - Filling the taquito

Spoon a fair amount of the filling onto a tortilla.

Cream Cheese Chicken Taquitos - 24 - Rolling the taquito, part one

Wrap one edge over the filling, and pull it in close.

Cream Cheese Chicken Taquitos - 25 - Rolling the taquito, part two

Then curl the tortilla into a nice roll, like shown.


Cream Cheese Chicken Taquitos - 26 - Oil and salt

Place the rolled tortillas into the baking dish, seam-side down. Brush the tops with more olive oil and then sprinkle the tops evenly with salt.

Cream Cheese Chicken Taquitos - 28 - Finished baking!

Once the oven is heated, bake the taquitos for 15-20 minutes, until the tops are brown and hard when you tap on them.


Cream Cheese Chicken Taquitos - 27 - Prepping the remainder

Meanwhile, you can fill the rest of the tortillas, portioning them into freezer bags until you run out of filling. Put these in the freezer until you want to make them again. Then, preheat the oven to 450 F again, line another baking dish, brush dish and taquitos with oil, sprinkle with salt, and bake for about 20 minutes. Again, they are done when the tops are golden brown and hard when you tap them.

Enjoy! Then enjoy again for lunch tomorrow!



Cream Cheese Chicken Taquitos

Prep Time: 45 minutes; Bake Time: 15-20 minutes

  • 2 cups cooked, chopped chicken (about one large breast)
  • 3 tablespoons chopped fresh cilantro (or 1 tablespoon dried)
  • 2 tablespoons chopped green onions (or 2 teaspoons dried)
  • 1/2 cup cream cheese (about a half-package, or 4 ounces)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon lime juice
  • 1/4 cup salsa verde (or more, if you like)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup cheese (your favorite taco cheese)
  • 1-2 dozen tortillas
  • Olive oil
  • Salt
  1. If you start with raw chicken, start cooking it.
  2. Put the cream cheese (1/2 cup or 4 ounces) in a bowl and microwave for 30 seconds to soften. Add to a large bowl.
  3. Wash and chop green onions (2 tablespoons fresh, or 2 teaspoons dried), then add to bowl.
  4. Wash and chop cilantro (3 tablespoons fresh, or 1 tablespoon dried), then add to bowl.
  5. Add garlic powder (1/4 teaspoon), onion powder (1/2 teaspoon), lime juice (1 tablespoon), salsa verde (1/4 cup), chili powder (1 teaspoon), cumin (1/2 teaspoon), and cheese (1 cup).
  6. Finally, add chicken to bowl and mix thoroughly to make filling.
  7. Preheat oven to 450 F.
  8. Line a baking dish with aluminum foil, then brush the bottom and sides with olive oil.
  9. Spoon filling into tortillas, then roll tightly. Place rolled tortillas seam-side down in baking dish.
  10. Brush tortillas with olive oil and sprinkle with salt.
  11. Bake for 15-20 minutes, until tops are golden brown and hard when tapped.
  12. Spoon leftover filling into more tortillas, then place in freezer bags. Store in the freezer. Frozen taquitos can be cooked later by preheating oven to 450 F, lining and oiling a baking dish, brushing with oil, sprinkling with salt, and baking around 20 minutes.